A snack to get in some extra veggies, these Maple Cinnamon Zucchini Chips are incredibly simple and require only 5 ingredients to make
I love my dehydrator.
Love as in don't hold a grudge against it despite how much counter space it takes up or how it can be difficult to clean after a few batches of beef jerky.
That's saying a lot from a girl who doesn't necessarily enjoy cleaning {haha}.
The dehydrator is an awesome thing if you are a snacker, like me, and you want to make your own food, like me.
I hate spending money on food that I know I could make at home for much less and make it healthier to boot.
Beef jerky is the perfect example, and I made that last month. A year or so ago, I did a guest post on Lemon Coconut Bites using a dehydrator. And today I'm going to tell you about Maple Cinnamon Zucchini Chips.
Yes, they are as wonderful as they sound. In fact, I had to make two batches because I ate the first batch before I could get a pretty photo. Oops!
Maple Cinnamon Zucchini Chips are incredibly simple and require only 5 ingredients: zucchini, cinnamon, maple syrup, lemon juice, and salt. That's it!
Plus, they are addictively delicious and a dietitian's dream snack. Veggies, very little maple syrup, and nothing else. Yes, please, and thank you.
They aren't super sweet but they have just enough sweetness from the maple syrup, with a touch of warming cinnamon, and a hint of brightness thanks to the lemon.
I think I would be embarrassed to admit that I ate an entire batch of something, but not with these. I'll just sit here and tell you that I happily polished off three zucchinis at snack time.
Or how about I just get to the easy recipe that will make you want to run to the store and grab a few pounds of zucchini.
One more thing could make it better, and that's if zucchini is on sale {which it is at my neighborhood store, woohoo!}
Quick note: I use the Nesco American Harvest Dehydrator and highly recommend it.
Maple Cinnamon Zucchini Chips
Ingredients
- 4 medium zucchini about 2 lbs.
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Slice the zucchini into very thin slices using a knife or mandoline. Toss with salt and let sit for 5 minutes. Drain water and pat dry with a towel.
- Toss zucchini with maple syrup, lemon juice, and cinnamon until evenly coated. Transfer to dehydrator in a single layer and dehydrate for 6-7 hours until chips are dried and crispy {they will get crispier when cool}. Store in an air-tight container. Enjoy!
Holly Larson
These must be delicious if you ate them before managing a photo 🙂 What a sweet idea! Will pin this for next summer when I have zucchini coming out of my ears!
Meme
Thanks Holly! They were 🙂
Dr Barb, nutrition budgeteer
what a novel idea. Have not thought of pairing zucchini with maple syrup and cinnamon before but the combination intrigues me. I don't have a dehydrator, but think I can modify your recipe for a low-temp oven.
Meme
It's a yummy combination and helps bring out the sweetness of the zucchini. It think these will totally work in a low-temp oven! Good luck 🙂
athletic avocado
mmm these sound perfect for fall! thanks for sharing!
Meme
Thanks!! They are the best healthy snack ever
Rachel
How long will these last in an air tight container? Can i put them in a freezer bag and store them in a freezer for longer term? I have a couple boxes of zucchini i need to do something with.
Meme
To be honest, I do not know because I usually eat them within the first two days after making. I don't know how they would taste after being in the freezer because they won't be cooked after freezing.
However, you'd be surprised how much zucchini you'll eat when you make these because a lot of zucchini turns into a smaller amount of zucchini chips. Hope this helps 🙂